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Vegan Cheese Crackers–Just Like Cheezits and Goldfish!!

August 25, 2011

Our poor baby has not been doing well. At all. We found she has a milk sensitivity and are now going through the horrible process of trying to find the RIGHT formula for her. Soy? Lactose Free? Or the $30 a can Nutramigen or Alimentum? Unfortunately, I’ve tried to breastfeed exclusively. I would LOVE to breastfeed exclusively. But I’m only able to partially. For whatever reason, each of my babies has come 5 weeks or earlier, and the milk just doesn’t come in like it’s supposed to when they are in the newborn ICU.

I’ve (almost) given up chocolate, but now it’s been recommended that I exclude dairy too. My husband told me yesterday, “why not just formula feed exclusively? You’re giving up your two favorite things!”

Yes, chocolate has been MURDER to give up. But dairy? My dad had a dairy allergy growing up and I rarely remember eating anything with cheese on it. I grew up on soymilk and asking the pizza guy to leave the cheese off the pizza. Dairy for me won’t be hard to give up at all.

One of the bloggers I continuosly send recipes to my vegan parents is Chloe Coscarelli. of Chef Chloe. She does an incredible job of trying to recreate childhood favorites into vegan form. When I saw her recent post for goldfish crackers, I had to try it.

Just one problem. I didn’t have any goldfish cracker molds. (But you can find one here). So I improvised and cut the dough into circles using a medicine cup then drew a happy face on them using a candle for eyes and a toothpick for the mouth.


Recipe From Chef

  • 1 cup all-purpose flour, plus extra for work surface
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon onion powder
  • 1/8 teaspoon turmeric (For color)
  • 1/2 teaspoon sea salt
  • ½ teaspoon ground black pepper (optional, but recommended for adults)
  • 5 tablespoons vegan margarine (Look for Earth Balance)
  • 3 tablespoons cold water

Preheat oven to 375 degrees.

In a food processor, combine the flour, nutritional yeast, salt, onion powder, and turmeric. Pulse until combined. Add margarine, pulse approximately 10-15 times until dough becomes crumbly. Add water slowly, continue processing just until mixture just comes together.

Sprinkle a light layer of flour onto your work surface then roll out the dough until it is 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time. Using a cookie cutter, cut out shapes and place on a baking sheet. Bake for 8-15 minutes until golden and very lightly browned. Let cool and store at room temperature in a tightly sealed container or bag.

Will stay fresh up to two weeks.

Answering Your Questions:

1. What is Nutritional Yeast?   2. What is tumeric? 3. What does nutritional yeast taste like? Nutritional yeast has a cheddar like flavor 4. Can I substitute another type of yeast? No. 5. Can i substitute another type of flour? Absolutely. Let us know in the comments how it turned out.





2 Comments leave one →
  1. August 25, 2011 6:44 pm

    I am definately going to try this recipe! Thanks for sharing.


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